Semolina porridge with rhubarb compote & nutmeg

Semolina porridge with rhubarb compote & nutmeg

By
From
Alimentari
Serves
4
Photographer
Lauren Bamford

This came to us through one of our great friends, Theresa Reginato. T’s mother used to make this porridge for her when she was growing up. She served it with honey but we like it with fruit.

Ingredients

Quantity Ingredient
700ml milk
300ml pouring cream
100g fine semolina
freshly grated nutmeg, for sprinkling

Rhubarb compote

Quantity Ingredient
150g sugar
2 apples, cored and each cut into 8 wedges
100ml marsala or orange or apple juice
1 vanilla bean, split and seeds scraped
1 cinnamon stick
4 stalks rhubarb, cut into 5 cm lengths
125g fresh or frozen raspberries

Method

  1. To make the rhubarb compote, combine the sugar with 100 ml of water in a heavy-based saucepan over medium heat and cook for about 5 minutes, until it turns a light golden caramel colour. Add the apple and the marsala. Continue cooking until the caramel has turned back into a liquid. Add the vanilla bean and seeds and the cinnamon stick, and turn the heat to low. Continue cooking for 3 minutes until the apple softens. Add the rhubarb and cook for a further 10 minutes. Remove from the heat, add the raspberries and mix to combine. Transfer to a bowl and set aside to cool.
  2. In a medium-sized saucepan over medium heat, bring the milk and cream to the boil and slowly whisk in the semolina. Continue whisking for about 5 minutes or until thickened.
  3. To serve, divide the porridge between four bowls and spoon the rhubarb compote on top. Sprinkle with a little freshly grated nutmeg.
Tags:
alimentari
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